Germany Pizza

Instructions

1. Preheat the oven:  Before stretching and topping your dough, fire up your Diavolo oven. Aim for 400 to 450 °C (750 to 850 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer gun.
2. Knead the dough: Place a dough ball on a floured surface. Working from the centre, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30-centimetre) diameter.
3. Add the toppings: Dot the top of the pizza with 100 grams of Crème fraiche. Scatter over the pancetta pieces and the onions.  Season the pizza with a pinch of sea salt, a twist of black pepper and drizzle over a bit of olive oil. 
4. Baking time: Slide your peel under the pizza and launch it into the oven. Cook for 60 to 90 seconds, turning it often to ensure an even bake and the edges are crispy.

Remove from the oven, slice, serve and ENJOY!